Are you looking for a grain-free breakfast treat? This coconut flour crepes recipe is the perfect way to start the day!
What is it about crepes that make you feel so upscale. Like, wow, I’ve really mastered the art of cooking here.
Essentially, it’s just a really thin pancake, right?
Only in looks.
Don’t forget, you have to pick up your pan and swirl the batter around before it sets to keep it thin.
So crepes are a little more labor intensive than pancakes, and that’s part of what makes them such a treat.
While we love a good coconut flour pancake, they truly aren’t the same.
For starters, crepes are more eggy, which make them great for spring when the chickens are laying so many, and incidentally, make them super easy to adapt to using coconut flour.
And honestly, this is one of the reasons I love coconut flour treats so much. Beyond the fact that they fit the grain-free bill that supports my husband’s food allergies, it’s that their nutritional profile is so much better (from my perspective) than that of traditional baked goods.
- Less flour, because coconut flour absorbs moister and a little goes a long way (read about baking with coconut flour here).
- More eggs. Which equal more protein, and more omega fatty acids.
Usually, you expect crepes made without wheat or grains to be a little sub-par. Crumbly, and often stiff.
But these coconut flour crepes are perfect.
I credit that largely to using dairy milk. While the plant-based milks I tried in testing this recipe worked fairly well, they just didn’t quite measure up to using real dairy milk.
So if you are one of the lucky ones with no dairy allergies, I highly recommend using whole, or 2% milk in your crepes.
Let’s talk about topping your crepes.
For me, whipped cream is always a must. That’s the prerequisite no matter what else we top them with.
- My very favorite topping along with that whipped cream though, is a simple orange curd. It’s rich, has a deep orange essence, but isn’t actually all that sweet.
- Another favorite topping is blackberry sauce. Sweet and tangy, and just like the orange curd, combining it with crepes and whipped cream is magical. This is one you definitely want to bookmark for summer when blackberries are in season.
- A great topping for springtime though, is strawberry syrup. This is a family favorite my mom used to make when I was a kid, and to this day, we all love it.
- Blueberry syrup is another favorite, and another one to bookmark for summer crepe and pancake making. It’s milder than blackberry syrup, and one I often fallback on since I always have blueberries in my freezer.
- The kids also love to top crepes as shown in these pictures – with homemade fudge sauce, and berries.
But regardless of what you choose for to top your coconut flour crepes with, they’re easier to make than you think, and this is a recipe that you will love, so let’s get to it!
P.S. I buy my coconut flour in bulk here.Print
Coconut Flour Crepes Recipe
- 1/4 cup coconut flour
- 5 eggs
- 1/2 cup milk
- 1 Tablespoon oil (I use light olive oil)
- 1 teaspoon vanilla (omit for savory crepes)
- Beat coconut flour into eggs
- Add milk, oil, and vanilla mixing well
- Let stand for five minutes or so while the coconut flour absorbs moisture from the batter
- Heat a crepe pan, or large skillet over medium heat
- Oil well
- Pour 1/4 cup of crepe batter onto skillet
- Swirl batter in skillet to thin crepe and make it larger
- Let brown a bit on the first side, then flip and brown on second side
- Remove from skillet to a plate to cool
- Repeat until batter is finished
- Top as desired